Manufacturing method for promoting edible safety of preserved meat

Abstract

The invention discloses a manufacturing method for promoting edible safety of preserved meat. The method is characterized by comprising the following steps: (1) selecting raw materials: cutting streaky pork into 0.7-1.0kg meat strips in 4-5cm thickness; (2) cleaning: cleaning with sterile water and 0.9-1.2% saline water; (3) preparing yellow rice wine juice: juicing fresh ginger and garlic and preparing into the yellow rice wine juice under water bath temperature of 32-34 DEG C; (4) vibrating an immersion liquid: putting the meat strips into a 50Hz oscillator, adding 6-7cm yellow rice wine juice and vibrating the immersion liquid in two stages; (5) pickling: performing micronization treatment on the raw material, fermenting and cooking and then marinating; and (6) drying and airing: drying and airing the meat strips in a drying machine and an indoor airing room. The preserved meat prepared according to the method disclosed by the invention is low in nitrite content, less in bacteria adhesion volume and higher in edible safety and health.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method for improving the safety of bacon. Background technique [0002] Bacon means that the meat is cured and then roasted or smoked to obtain a meat product with a special flavor; it has strong anti-corrosion ability, long shelf life, mellow taste, fat and not greasy, mainly in Sichuan, Hunan and Guangdong. There is production. In the traditional bacon production process, it needs to be cured, dried or smoked, and nitrite is added to the cured meat, which improves the color and antiseptic properties of bacon, which will increase the nitrite content in bacon. In the process of digestion, amines react to produce carcinogenic nitrosamine compounds, which seriously endanger human health; in the process of smoking bacon, smoking is mainly used, which also produces nitrite. The bacon is dried in the sun and exposed to the sun in a natural state. Th...

AI Technical Summary

Problems solved by technology

In the traditional bacon production process, it needs to be cured, dried or smoked, and nitrite is added to the cured meat, which improves the color and antiseptic properties of bacon, which will increase the nitrite content in bacon. The reaction with amines in the digestion process produces carcinogenic nitrosamine compounds, which seriously endanger human health; in the process of smoking bacon, smoking is mainly used, and nitrites are also produced

The bacon is dried in the sun and exposed to the sun in a natural state. The meat itself is rich in protein and fat, which is easy to breed bacteria, and various harmful particles in the external air will adhere to the bacon, causing harm to health after eating; and the smoking process , and it is inevitable that the dust in the smoke and external germs will adhere to the bacon